Sulphur nutrition differentially affects the distribution of asparagine in wheat grain
| Autor: | Fang-Jie Zhao, Jane L. Ward, Michael H. Beale, Godfrey B. Gowa, Joel Abecassis, Peter R. Shewry, Nigel G. Halford, Nathaniel D. Hawkins, Martin A. J. Parry |
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| Přispěvatelé: | Rothamsted Research, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 2009 |
| Předmět: |
0106 biological sciences
SULPHUR NUTRITION WHEAT chemistry.chemical_element Biology 01 natural sciences Biochemistry chemistry.chemical_compound 0404 agricultural biotechnology Aleurone [SDV.IDA]Life Sciences [q-bio]/Food engineering ACRYLAMIDE Food science Asparagine 2. Zero hunger Wheat grain Bran digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences 040401 food science Sulfur respiratory tract diseases Agronomy chemistry ASPARAGINE Yield (chemistry) Acrylamide NUTRITION SOUFRE S deficiency 010606 plant biology & botany Food Science |
| Zdroj: | Journal of Cereal Science Journal of Cereal Science, Elsevier, 2009, 50 (3), pp.407-409. ⟨10.1016/j.jcs.2009.07.001⟩ |
| ISSN: | 0733-5210 1095-9963 |
| DOI: | 10.1016/j.jcs.2009.07.001⟩ |
| Popis: | Axe 5 Application intégrée de la connaissance, de l’information et des technologies permettant d’accroître la qualité et la sécurité des aliments Contact: peter.shewry@bbsrc.ac.uk; International audience; Asparagine is known to accumulate in wheat grain under conditions of sulphur deficiency, leading to increased levels of acrylamide formation during processing. Analyses of milling fractions and of the outer layers of the grain prepared by hand dissection showed that the highest levels of asparagine were present in the bran fractions and in particular the aleurone layer, when grain were grown with sufficient sulphur supply. However, even mild S deficiency resulted in disproportional increases in the asparagine contents of white flour fractions, implying that optimisation of yield in a conventional milling system is not an appropriate strategy for processing grain from sulphur-deficient crops |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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